Grilled Salmon w/ Cauliflower Tabbouleh !
ChihYu says HI from IHEARTUMAMI.COM (@iheartumami.ny). This dish is for seafood lovers. I paired it w/ a super yum side dish - grain & wheat free cauliflower tabbouleh. Follow the instructions below to make this gorgeous looking dish !
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5 x 6 oz. atlantic salmon fillets, skin on or off
1 cup fresh pineapple juice
1 garlic clove, grated
½ tbsp ginger, grated
Half of one whole lime juice
1 tbsp red fresno chili pepper, seeds removed, finely chopped
½ tsp fine sea salt
1 tsp arrowroot or sweet potato powder
Add pineapple, lime, garlic, ginger, red chili, and salt to a saucepan. Bring it to boil. Thicken w/ 1 tsp arrowroot powder. Stir until no lumps. Set aside to cool. Cover the fish fillets with the sauce. Place the fillets skin side down and marinate overnight.
Spray cooking spray over parchment paper in a large baking sheet pan. Place fish fillets over (skin side down). Brush remaining marinade from the dish. Position top oven rack about 5 inch below the heat source & boil for 6 mins total on high. Rotate the baking sheet pan at halfway baking time point to ensure even baking. After 6 mins, brush on more sauce and boil for 2 additional mins or until the fish is caramelized. .
2 cups cauliflower rice
2 small persian cucumbers, diced
1 cup cherry tomatoes, diced
1 large bundle flat parsley, finely chopped
¼ cup mint leaves, chopped
⅓ cup scallions, finely diced
1 small shallot, finely chopped
4 tbsp olive oil
Half one whole lemon juice
¼ tsp cumin powder
½ tsp fine sea salt
¼ tsp black pepper
Process the cauliflower in a food processor until it reaches roughly the size of rice grains. Microwave on high for 2 mins a microwave safe container. Once it’s cooled, gently squeeze out the water using a cheese cloth or hand. Chop cucumbers, tomatoes, parsley, mint, scallions, and shallots. Mix well the dressing & combine everything together.
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